Article by Mama Jock
Pink Peppercorn Mahi With Tropical Salsa
Salsa:
1 1/4 cups pineapple, chopped
1/2 cup red onion, chopped
1/4 cup fresh cilantro, chopped
2 TBSP sweetened flaked coconut
2 TBSP fresh lime juice
1 jalapeno pepper, finely chopped
2 tsp. pink peppercorns, crushed and divided
Fish:
1/2 cup panko breadcrumbs
3 TBSP macadamia nuts, finely chopped
1/2 tsp sea salt, divided
1/2 cup light coconut milk
2 TBSP low sodium soy sauce
4 mahi fillets
1 1/2 TBSP olive oil
cooking spray
Preheat oven to 400-degrees.
Combine first 6 ingredients and 1 tsp. peppercorns in a bowl and set aside.
Combine panko, nuts, remaining 1 tsp. peppercorns, and 1/4 tsp. salt in a shallow dish.
Combine milk and soy sauce in another shallow dish.
Sprinkle fish with remaining 1/4 tsp. salt.
Dip one side of fish in milk mixture and dredge dipped side in panko mixture.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
Add fish, crust side down, to pan and cook 3 minutes.
Turn fish over, and bake for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Serve with salsa.
Shrimp Scampi Cheesecake Appetizer
submitted by Cindy Schmus
1 TBSP olive oil
1 onion
6 tsp. minced garlic
1 lb. fresh shrimp, peeled and deveined
12 shells puff pastry, baked
4 TBSP butter
3 (8 oz.) packages cream cheese, softened
4 eggs
1/2 cup heavy cream
16 oz. smoked Gouda, grated
2 tsp. salt
Preheat oven to 350 degrees.
In a large skillet over medium-low heat, warm oil and saute onions and garlic until onions are translucent; set aside to cool.
When cool, pour off liquid reserving garlic.
Cut shrimp into 1/2-inch pieces, reserving 12 uncut for garnish.
In a large skillet over medium-low heat, melt butter and add reserved garlic and all of the shrimp.
Cook shrimp for 2 to 4 minutes or until done.
Remove center circle and a small portion of inside of cooled puff pastry shells.
In a medium bowl, beat cream cheese until creamy; add one egg at a time and beat until well mixed. Add cream, Gouda, onions, shrimp and salt.
Spoon filling into puff pastry shells.
Bake for 20 to 25 minutes or until filling is browned on top.
Garnish with whole shrimp and chopped chives.
Serve.
Ed Moro’s Famous Seafood Seasoning Recipe
6 1/3 TBSP salt
3 2/3 TBSP ground celery seed
2 1/2 tsp. dry mustard powder
2 1/2 tsp. red pepper flakes, ground
1 1/2 tsp. ground black pepper
1 1/2 tsp. ground bay leaves
1 1/2 tsp. paprika
1 tsp. ground cloves
1 tsp. ground allspice
1 tsp. ground ginger
3/4 tsp. ground cardamom
1/2 tsp. ground cinnamon
Mix the salt, celery seed, dry mustard powder, red pepper, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined.
Store in an airtight container.
Shrimp and Zucchini Noodles
1 lb. shrimp, medium
2 cups cherry tomatoes
1/2 cup corn
2 cloves garlic
Zest of 1 Lemon
2 zucchini, medium
3 TBSP lemon juice, freshly squeezed
Kosher salt
Freshly ground black pepper
1 TBSP sugar
1/4 cup apple cider vinegar
6 TBSP olive oil
Pine nuts (optional)
Preheat oven to 400 degrees.
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp and tomatoes in a single layer onto the prepared baking sheet.
Add olive oil, garlic, salt and pepper, to taste.
Gently toss to combine.
Place into oven and roast just until the shrimp is pink, firm and cooked through, about 6-8 minutes.
Using a spiral vegetable slicer, cut zucchini into long thin strands, cutting through the strands with kitchen scissors for easier serving.
To assemble the noodles, place zucchini strands in a large bowl and top with shrimp, tomatoes and corn.
Pour lemon vinaigrette on top of the salad and gently toss to combine.
Serve immediately, garnished with pine nuts, if desired.
Parmesan-Crusted Crab Cake Bites
1/2 lb. fresh crabmeat, lump or backfin, drained
6 oz. cream cheese, softened
2/3 cup grated Parmesan cheese, divided
3 TBSP mayonnaise
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
3/4 tsp. Old Bay seasoning
1/2 tsp. lemon zest
1 egg yolk
1 1/2 TBSP chopped fresh parsley
1 1/4 cup Japanese breadcrumbs (Panko)
1/4 cup butter, melted
Chive Aioli:
1/2 cup mayonnaise
1 TBSP chopped fresh chives
1 tsp. Dijon mustard
1 garlic clove, pressed
Preheat oven to 350 degrees.
Combine all ingredients for chive aioli in a small bowl and set aside until needed.
Generously grease a 24 cup mini muffin pan.
Pick crabmeat, removing any bits of shell.
Stir cream cheese in a large bowl until smooth.
Add 1/3 cup Parmesan cheese and next 6 ingredients, stir until smooth.
Fold in crabmeat and parsley.
Combine remaining 1/3 cup Parmesan cheese, breadcrumbs and melted butter in a medium bow.
Toss with fork until breadcrumbs are moistened.
Spoon 1 TBSP breadcrumb mixture into each muffin cup.
Press into bottom and up sides to form crust.
Spoon 1 TBSP crab mixture into each crust.
Bake for 25 minutes or until golden brown.
Cool in pans for 5 minutes.
Run a knife around edges of crab cakes to loosen and gently lift cakes from pan.
Serve warm or at room temperature topped with Chive Aioli.
Crock Pot Lobster Bisque
2 whole shallots (or 1/2 mild onion), finely minced
1 clove garlic, finely minced
29 oz. canned petite diced tomatoes with the juice
32 oz. chicken broth, low sodium
1 TBSP Old Bay seasoning
1 tsp. dried dill
1/4 cup fresh parsely chopped
1 tsp. freshly ground black pepper
1/2 tsp. paprika
4 whole lobster tails
1 pint heavy whipping cream
Put minced shallots and garlic in a microwave safe bowl and microwave on high for 2 to 3 minutes or until the shallots are wilted and starting to turn translucent.
Add shallot and garlic mixture to a 4-quart or larger crock pot.
Continue adding tomatoes, chicken broth, Old Bay seasoning, dill, parsley, pepper and paprika to the crock pot.
With a sharp knife cut off the fan part of the very end of the lobsters and add those to the crock-pot.
Stir, cover and cook for 6 hours on low or 3 hours on high.
Remove the lobster tail ends and discard.
Using a blender or immersion blender, puree the soup mixture to your desired chunkiness.
Add the soup back into the crock-pot if you used a regular blender.
Add your lobster tails to the soup, cover and cook for 45 minutes on low or until the shells turn red and the lobster meat is cooked.
Remove lobster tails from the soup and let cool slightly.
While the lobster is cooling add the cream and stir.
With a sharp knife cut each lobster tail in half long-ways and remove the lobster flesh from the shells.
Discard shells and roughly chop lobster meat.
Add back into the soup.
Serve.
Fresh Linguine with Tuna and Sun-Dried Tomatoes
1 lb. fresh linguine
1/2 cup oil-packed sun-dried tomatoes
2 cloves garlic
1/4 cup pitted kalamata olives
2 TBSP chives, chopped
1/2 lb. fresh tuna
Crushed red pepper
In a large pot of boiling salted water, cook the linguine until al dente, about 5 minutes.
Drain the pasta, reserving 1 cup of the cooking water.
Transfer the pasta to a large bowl.
In a food processor, pulse the sun-dried tomatoes with the reserved oil and the garlic until finely chopped.
Add 1/2 cup of the pasta cooking water and pulse to blend.
Add the sauce to the pasta along with the olives, chives, tuna and the remaining 1/2 cup of cooking water.
Season with crushed red pepper and toss well.
Serve immediately.
Skillet Tuna Melt
1 large baguette, torn into bite-size pieces
1 lb. fresh tuna
1 cup shredded cheddar cheese
1/3 cup mayonnaise
Juice of 1 lemon
1 TBSP yellow mustard
2 cloves garlic, minced
2 TBSP chopped fresh parsley
Kosher salt
Freshly ground black pepper
Preheat oven to 350-degrees.
In a large bowl, combine baguette, tuna, cheddar, mayo, lemon juice, mustard, garlic and parsley.
Season with salt and pepper.
Butter an oven-proof skillet and transfer tuna mixture to skillet.
Bake until mixture is warmed through and cheese is melted, 18 to 20 minutes.
Serve.
Flounder with Corn and Tomatoes
2 cups corn kernels
1/2 cup sun-dried tomatoes
1 tsp. freshly grated lemon peel
Salt
Pepper
4 skinless flounder fillets
1 small leek
4 sprigs fresh thyme
8 tsp. dry white wine
2 tsp. extra-virgin olive oil
8 oz. spinach
Preheat oven to 450 degrees.
In a bowl, mix corn, tomatoes, lemon peel, and 1/8 tsp. each of salt and pepper.
On a 12x15-inch sheet of aluminum foil, arrange 1/4 of vegetables on 1 side.
Fold 1 fish fillet into thirds and place on top.
Top with 1/4 of leek, 1 sprig thyme, 2 tsp. wine, 1/2 tsp. oil and a pinch salt.
Fold other side of aluminum foil over fish.
Starting at 1 corner, fold edges of paper over by 1/2-inch all around, overlapping folds until sealed.
Repeat to make 4 packets.
Bake in a pan for 15 minutes.
Place spinach in a glass bowl and cover with a damp paper towel.
Microwave on high for 2 minutes or until wilted.
Stir in 1/8 tsp. each of salt and pepper.
Open packets; serve with spinach.
Mahi-Mahi Fish Tacos with Chipotle Slaw and Roasted Pinapple Sauce
Pinapple Sauce
2 cups chopped peeled and cored fresh pineapple
1/2 yellow bell pepper, halved lengthwise again and seeded
1 fresh red jalapeño, halved lengthwise and seeded
Juice of 1 lime juice
Salt
Black pepper
Slaw
1/2 head white cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1 bunch red radishes, greens trimmed and radishes sliced thin
1 bunch cilantro, stems reserved for another use and leaves thinly sliced or minced
Dressing
1 cup mayonnaise
1 cup sour cream
3 chipotles in adobo, minced, plus 4 TBSP adobo sauce
1 tsp. garlic powder
Salt and freshly ground black pepper to taste
Fish
1 lb. mahi mahi fillet, skinned
1 TBSP sweet paprika
1 TBSP cayenne pepper
Salt
Black pepper
8 corn or flour tortillas
Cilantro sprigs for garnish
Make the pineapple sauce:
In a grill pan over moderately high heat, sear and soften the pineapple, bell pepper and jalapeno, turning occasionally with tongs.
Transfer the pineapple to a blender and add the lime juice.
Puree the mixture.
Season the sauce with salt and freshly ground black pepper and keep at room temperature.
Prepare the slaw:
In a large bowl toss together the cabbages, radishes, and the cilantro.
Make the dressing:
In a medium bowl, whisk together the dressing ingredients and season it with salt and freshly ground black pepper to taste.
Prepare the fish and warm the tortillas:
Prepare a grill for moderately high heat.
While the grill is heating, cut the fish crosswise into 1-inch wide strips.
In a small bowl whisk together the paprika and the cayenne and sprinkle it evenly all over the strips.
Season the strips well with salt and freshly ground black pepper.
Divide the tortillas into 2 stacks and wrap each stack in foil.
Warm the tortillas on the grill, turning once or twice until heated through, about 3 minutes.
Remove the packets from the grill and keep warm in a kitchen towel.
Oil the grill rack, then grill the fish, covered, turning it once until it is opaque and just cooked through, about 6 minutes total.
Transfer the fish to a platter and keep it warm, covered.
Assemble the tacos by drizzling the dressing over the slaw and toss it well.
Divide the fish among the tortillas and top it with the slaw.
Garnish the tacos with the cilantro sprigs and serve them with the pineapple sauce on the side.
If you would like to share your favorite recipe with Coastal Fisherman readers, you can email it to [email protected] or mail it to Coastal Fisherman, 12748 Sunset Ave., Ocean City, MD 21842.
